Prep 1 hr
Cook 0 mins
I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.
- 3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
- 2 sweet red peppers
- 1 sweet green pepper
- 12 ounces frozen raspberries, defrosted and put through a food mill with fine disc
- 2 1⁄4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
- 1 cup vinegar
- 1 3⁄4 ounces sure-jel dry pectin (powder, not liquid)
- 4 cups sugar
- Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
- Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
- Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
- Ladle into hot ½ pint jars leaving 1/8” headspace.
- Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
- Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
- I usually get anywhere from 10-12 of the 4 oz. jars.
Super easy and great tasting!! I have made this recipe a few times now and I typically get 10-11 4oz jars, I always use 5-6 Habaneros and it is not overwhelming hot. The only change I've made is not reserving the 1/4 cup of the chopped peppers - that way you do not have pepper bits in the final product, this makes the jelly a beautiful clear ruby color - perfect for the Holidays!
Great flavor! I only used 3 peppers for my first batch because I wanted to judge the heat level and I think I'll use more in the next batch. I don't have a food mill, sieve, or jelly bag and wasn't going to buy special equipment since I don't make jelly often. I actually just cut the peppers up and put them in a blender to puree with just a tiny bit of water. I then did the same with the raspberries, minus the water. Worked fine also I didn't separate any juice, just boiled it all together and added the vinegar, sugar, and pectin. Jelled fine!
I did not drain the juice for my take on this recipe. I kept the fruit and juice together and it worked perfectly for a habanero raspberry jelly/jam. We love this recipe so much and it can be used in so many dishes. Trying chicken wings with this added to a glaze next! Thanks for a great recipe!